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      Dutch Baby Pancakes, 5/9/13

      Tandra Watkins

      Pastry Chef

      Ashley's @ The Capital Hotel{}

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      Batter

      2 tablespoons unsalted butter, melted

      3 eggs, room temperature

      1/2 cup milk

      1/2 cup all-purpose flour

      1 teaspoon vanilla extract

      1 teaspoon grated orange zest

      1/2 teaspoon salt

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      1. Preheat the oven 425F
      2. In a mixing bowl with a whisk attachment beatthe eggs on medium speed and then mix in the milk, vanilla, and orange zest.Slowly add the flour, the 2 tablespoons of melted butter, and the salt. Mixuntil smooth, the batter should not be lumpy.
      3. Place small gratin dishes on a baking tray andplace 1 teaspoon of butter in each one. Put the tray in the oven to heat up thedishes and melt the butter. Once the butter is hot and bubbly, about 4 minutes,immediately divide the batter between each of the dishes.
      4. Bake for 12-14 minutes, or until puffed andlightly browned.

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      Filling

      2 cups of fresh berries, tossed in 2 tablespoons of sugarand 1 tablespoon of Grand Marnier.

      Sweetened whipped cream

      Maple syrup

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      Divide the berries between the pancakes and add a dollop ofwhipped cream and drizzle with the maple syrup

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      Other filling options:

      Peaches with cinnamon and whipped cream

      Stewed apples and ice cream

      Roasted figs with honey, mascarpone cheese and toastedhazelnuts

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